Starters
- Rabbit livers & hearts wrapped in bacon & sage w/ cab sauv vinegar 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 60
- Heirloom tomato salad w/ basil pesto, croutons & goats cheese 60
- Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & cashews 60
- Saffron arancini stuffed w/ mozzarella, rocket salad & pesto 65
- Chicken liver pate w/ pickles & toast 65
- Vietnamese beef broth w/ glass noodles, basil, mint & sprouts 75
- Crisp Asparagus & parmesan rolls 75
- Seared smoked chilli Squid w/ peas, potatoes & tomato bacon vinaigrette 75
- Confit Tuna Nicoise 75
- Seared Asian tuna salad w/ noodles, avo & sun dried tomato dressing 75
- Bruschetta w/ pickled red peppers, Fior de latte, tomato confit & leeks 75
Mains
- Roast aubergine stacked w/ goats cheese, basil & tomato ragout w/ courgettes 115
- Wilted Swiss chard & brown rice in basil tahini dressing w/ cranberries, almonds & crisp onion 115
- Roast tarragon chicken breast w/ sweet corn fritters, cauliflower & basil cream 130
- Fresh pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, chinese cabbage & crackling 155
- Roasted Kingklip w/ black olive mash, green beans & sauce vierge 155
- Roast Hake w/ asian greens, rice & ginger-spring onion soya dressing 155
- Seared yellowtail w/ crisp polenta, wilted spinach, sun dried tomatoes & olive tapanade 155
- Grilled Hanger steak w/ watercress & radish salad, mustard dressing & thick cut chips 155
- Seared Tuna w/ wilted chard, bacon braised lentils, cauliflower & red wine sauce 175
- Roast rabbit loin wrapped in bacon w/ rosti potatoes, peas & brandy prune sauce 175
- Indonesian rendang curry w/ ginger carrot pickle, rice & papadum 175